The Cauliflower Curd Rice is a lower carb version of the traditional curd rice from Southern India.Curd rice is a staple diet from Southern India. This happens to be a comfort food for every South Indian. The curd rice is an easy recipe to make. Traditionally curd and cooked rice are mixed together and tempered with mustard seeds and some spices. Another variation is to mix milk and cooked rice and adding a little curd and keep it overnight. This method used to be followed back in those days when people would carry curd rice for their long train journey. This method prevented the curd rice from becoming very sour.
Ingredients
Ingredients for Basic Curd Rice
- 125 grams Cauliflower Florets
- 1 cup Greek Yogurt
- 1 tsp Pink Himalayan Salt
Ingredients for Tempering
- 1 tsp Oil
- ½ tsp Black Mustard Seeds
- ½ tsp Cumin Seeds
- 1 No Finely Chopped Green Chilli
- ½ tsp Finely chopped Ginger
- 1 sprig Curry Leaves
Optional Ingredients for Topping
- 2 tbsp finely chopped or grated carrots
- 2 tbsp Pomegranate Seeds
- 1 tbsp Roasted Peanuts
Instructions
- Clean and wash cauliflower florets.
- Finely grate Cauliflower florets. You can also chop them finely or pulse in a food processor.
- Add to a plate and steam for 5 minutes. Alternatively, you can microwave till cauliflower becomes tender.
- Your cauliflower rice is ready.
- Once cool, add salt.
- Mix yogurt.
- The Cauliflower curd rice is ready to be eaten as is.
- You may add the ingredients of the topping.
- For tempering, heat oil and add all ingredients.
- Also add Thayir Milagai which goes very well with Curd rice. Thayir Milagai is a dry pickle very famous in the Tamilian community. A particular variety of chilli is soaked in curd and then sun dried. And is then sauteed in oil when needed.
- You may also add some roasted peanuts if you like.
- Serve the Cauliflower Curd rice cold.
